A nice side dish for a roast chicken. Can be done a day ahead except for baking. Cover and refrigerate. The next day, bring to room temperature and bake as directed.
4 tablespoons honey (fireweed or sage honey are good)
1/2 teaspoon ground ginger
salt and pepper, to taste
Steps:
Scrub beets but do not peel.
Place beets in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat to medium-low and simmer for 40 minutes, or until just tender. Drain.
When cool enough to handle, peel beets, cut into quarters and place them in a oven-proof casserole dish, with a lid.
Pre-heat oven to 350ºF.
In small saucepan, melt butter and mix in honey and ginger. Season with salt and pepper and pour over beets.
Cover with lid and bake 45-60 minutes, stirring occasionally, until beets are well glazed.
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